Strawberries (Fresh)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Strawberries, Fresh, Whole, #4214	19 pounds + 4 ounces

DIRECTIONS

1.	Wash the strawberries under cool, running water. Drain them thoroughly. Do not wash strawberries until day of service.
2.	Refrigerate the strawberries until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service
3.	Portion ½ cup strawberries with 4 ounce spoodle or #8 scoop into individual portion containers per serving. Each portion provides ½ cup fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

Do not wash the strawberries until the day of service.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

Carbohydrates

6.71 g

Dietary Fiber

1.75 g

Protein

0.59 g

Sodium

0.87 mg

Total Fat

0.26 g

Sat. Fat

0.01 g

Trans Fat

0.00 g